Everyone knows that certain foods such as milk, fish, carrots, and scallions are good for the brain. However, there are also some foods that the brain doesn't like. Research has shown that regularly consuming the following four types of foods can lead to slow reaction times, clumsiness, and even decreased memory.
1. Foods containing lead
Lead can replace other minerals such as iron, calcium, and zinc in the nervous system, making it a major "killer" of brain cells. Foods containing lead include popcorn. "Lead-free preserved eggs" may not have zero lead content, but they are lower than the corresponding national standards. They should also not be consumed in large quantities.
2. Foods containing peroxidized lipids
Peroxidized lipids are harmful to the human body. They can destroy vitamins in food in the gastrointestinal tract, hinder and interfere with protein absorption, and damage certain metabolic enzyme systems in the body, leading to premature brain aging or dementia. Foods with higher levels of peroxidized lipids include fried foods cooked at temperatures above 200 degrees Celsius. The oil used for frying quickly oxidizes and produces peroxidized lipids. Fatty acids in foods that have been exposed to air for a long time can also produce peroxidized lipids. Smoked fish, roasted duck, and roasted goose contain a relatively high amount of peroxidized lipids. They can accumulate in the body, damage certain metabolic systems, and contribute to premature brain aging or dementia.
3. Foods containing aluminum
The World Health Organization recommends that the daily intake of aluminum should not exceed 1 milligram per kilogram of body weight. Excessive intake of aluminum can affect brain cell function, leading to decreased memory and sluggish thinking. Families using aluminum pots and kettles should be cautious. Alum in fried dough sticks is an inorganic substance containing aluminum. If you eat 50-100 grams of fried dough sticks per day, you will exceed the recommended intake of aluminum.
4. Foods containing excessive amounts of saccharin, monosodium glutamate (MSG), and salt
Excessive intake of saccharin can damage brain cell tissue. Small amounts of MSG are safe to consume, but it is best for infants under one year old and pregnant women in the late stages of pregnancy to avoid it. Consumption of MSG by infants can potentially cause brain cell necrosis, while pregnant women consuming MSG can lead to zinc deficiency in the fetus and affect the intellectual development of the child. The body has a very low physiological need for salt; adults need less than 7 grams per day, and children need less than 4 grams per day. Eating salty foods regularly can damage arterial blood and affect blood supply to the brain tissue, causing brain cells to be in a state of long-term ischemia and hypoxia, leading to decreased memory and premature brain aging.
